Featured in Vegan Weekend Breakfast Ideas video:
I’ll be honest – I never ate many quiches before I went vegan. So I don’t really even know if I remember exactly what quiches tasted like so I’m not really using that as my frame of reference. BUT this random quiche I decided to make (after looking at a few different recipes) was super savoury, flavourful, delicious… so whether or not it tastes like a “real” quiche – I guess that doesn’t really matter!
I decided to film this when I haven’t actually tried making this yet (which is basically how I film most of my recipes…hah…) so I made a few changes to the recipe after trying it one more time. The first time I made it, it was a little on the salty side (I added too much black salt haha) and it was very… dense? I felt that it needed a little more moisture so I added more water in the final recipe. I hope you guys know that I am NOT a skilled cook…! I am just a regular person trying to make delicious food.
- Quiche batter ingredients:
- Flax egg mixture = 2 tbsp ground flax seeds + 1/3 cup water
- 1 cup chickpea/garbanzo flour
- 1 tbsp nutritional yeast
- 1 tsp black salt (or regular salt)
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp onion powder
- 1 cup water (add a little more if you want a slightly more moist quiche, but this may mean you need to wait a bit longer before you eat!)
- Vegetables (this is all optional! Feel free to add other vegetables):
- 4-5 cloves garlic, minced
- 1/2 red onion, diced
- 2-3 cups baby spinach
- Preheat oven to 475 degrees F.
- In a small bowl, mix together flax egg mixture. Set aside in the fridge while preparing the rest of the ingredients.
- In a medium mixing bowl, mix together dry ingredients for the quiche filling: chickpea flour, nutritional yeast, black salt (or regular salt), garlic powder, turmeric and onion powder.
- Add in flax egg mixture and water into dry ingredients and mix well.
- Prepare vegetables – in a frying pan on medium-high heat, cook garlic and onion for a few minutes until onion begins to soften. Then add in spinach for a couple of minutes until leaves begin to wilt. Feel free to add other vegetables such as broccoli, peppers, tomatoes, etc.
- Add vegetable mixture into quiche mixture and mix well.
- Grease a baking tray with a bit of oil and add the quiche mixture. Sprinkle a little nutritional yeast on top (optional).
- Bake at 475 degrees F for about 40 minutes. Take out and let it cool for about 30 minutes or longer (in the fridge, if you want to speed it up) before serving. If you poke the quiche with a fork and find that it’s still a bit “wet”, then you might want to let it cool almost completely before eating (it will harden and come together as it cools).